| 土壤中脂肪酶产生菌的筛选、鉴定及发酵条件的优化 |
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| 引用本文： | 衣杰荣,王允绍,张兆斌,李晓晖.土壤中脂肪酶产生菌的筛选、鉴定及发酵条件的优化[J].上海海洋大学学报,2012,21(5):911-916. |
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| 作者姓名： | 衣杰荣 王允绍 张兆斌 李晓晖 |
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| 作者单位： | 上海海洋大学 食品学院;上海海洋大学 食品学院;爱普香料集团股份有限公司;上海海洋大学 食品学院 |
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| 基金项目： | 爱普科创基金（D8006100007） |
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| 摘 要： | 从上海地区富含油性的土壤中,以橄榄油为唯一碳源进行富集培养、以罗丹明B为指示剂的平板进行初筛,摇瓶复筛得到产脂肪酶菌株51-43。通过对51-43进行形态学观察,以及18S rDNA特征片段比较分析,初步确定51-43为黑曲霉(Aspergillus niger)。通过单因素实验和正交实验,对黑曲霉51-43产脂肪酶的发酵条件进行优化。确定其最优发酵条件为:蛋白胨2.35%,小麦粉1%,K2HPO40.1%,MgSO4.7H2O 0.05%,CaCl20.01%,NH4Cl 1%,Tween-80 0.5%,橄榄油1%,pH 7.0。此培养基在28℃,160 r/min的条件下发酵培养72 h,脂肪酶水解活力达到19.28 U/mL,是初始发酵培养基条件下所得脂肪酶酶活的2.21倍。
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| 关 键 词： | 黑曲霉 脂肪酶 发酵条件 正交实验 |
The screening, identification and fermentation conditions optimization of soil lipase producing strain |
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| YI Jie-rong,WANG Yun-shao,ZHANG Zhao-bin and LI Xiao-hui.The screening, identification and fermentation conditions optimization of soil lipase producing strain[J].Journal of Shanghai Ocean University,2012,21(5):911-916. |
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| Authors: | YI Jie-rong WANG Yun-shao ZHANG Zhao-bin and LI Xiao-hui |
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| Institution: | 1(1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2.Apple Flavor & Fragrance Group Co.,Ltd,Shanghai 201809,China) |
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| Abstract: | Strain 51-43 was isolated using olive oil as sole carbon source in enrichment culture,while Rhodamine B as indicator from rich oil soil around Shanghai city.Strain 51-43 was identified as Aspergillus niger according to morphological observation and the partial 18S rDNA sequence analysis.The fermentation conditions of Aspergillus niger 51-43 lipase were optimized through the single factor and the orthogonal experiments.The optimal fermentation medium was composed of 2.35%peptone,1%wheat flour,0.1% K2HPO4,0.05% MgSO4·7H2O,0.01% CaCl2,1% NH4Cl,0.5% Tween-80 and 1% olive oil,pH 7.0.Under the fermentation condition of 28 ℃,160 r/min,72 h,the lipase activity could reach 19.28 U/mL,which was 2.21 times the original culture medium. |
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| Keywords: | Aspergillus niger lipase fermentation orthogonal experiments |
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